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I was going to say, definitely try and get a test of different lengths. I also have relatively small hands and started with a 160mm and have now sized down to a edit: 120
140mm (I think)which I find much more comfortable although I still use the 160 for chopping cabbage etc etc. Can't imagine ever being comfortable with a 240 for home cooking.Also would definitely recommend stainless. I'm sure Carbon steel is objectively better but I know for a fact that I'd ruin it at some point by leaving it damp or with lemon juice on or something. The peace of mind of stainless is much more practical IMO
branwen
TvH
Thanks, that’s good to know re bolsters. I’m not likely to be doing any butchery so not sure why I’d need a bolster particularly as in unlikely (hopefully!) to ever be in a scenario where I hit an unknown hard object with sufficient force to need the protection it provides.
240mm/10”, I’d thought about this a bit and will probably try and pick up both to see how they feel in the hand. I don’t have the largest hands and haven’t felt constrained by my current knife which I think is 8”. Will take a look at the Japanese options as well, more likely to be slicing/cutting softer foods than hard ones so would hope risk of chipping is low.
Definitely looking for something that is more in the “inspires joy” category than “good tool” category, will have a browse of that link